"Like most street food, a fish taco is paradoxical: Its humble appearance belies its bliss-inducing capabilities.... It's crispy and creamy; it's spicy and salty. It's got that elusive umami (a savoriness from the protein) that satisfies your taste buds and quells your worst hunger. The fish taco is made by placing hot, crispy fried fish on a lightly charred corn tortilla then topping it with a symphony of sauces.... A fiery chilies de arbol sauce contrasts delightfully with a cooling avocado sauce. Then it's topped off with crunchy shredded cabbage and a zippy pico de gallo. It's a gustatory experience as beautiful and eclectic as the place from which it originated, Baja California, Mexico."
- Susan Russo
(Lately, there's been a theme to my food fancies - setting up a little station for people to assemble their own little bundles, such as putting out a bowl of chhole, chopped onions, imli chutney, and yogurt and providing warm pocket pitas to stuff with one's own personalized combination of those components; wrap-your-own summer rolls; fish tacos; roti rolls.... This is kind of fun for people, I think, especially when the weather warms up.)
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